Lumpiang shanghai or spring roll is one of the easiest recipe to do and is a HIT dish in most of the Filipino gatherings. Aside from it’s being easy to prepare, the ingredients are not expensive and you can make a LOT for a very cheap price. So, it’s really one of the recommended viands to offer to your visitors.
1 kl ground pork (or beef)
1 onion, minced
1 head garlic, minced
2 carrots, grated
1 tbsp garlic powder
2 tbsp flour
salt and pepper to taste
spring roll wrappers
- Separate each spring roll wrapper carefully and avoid tearing. Set aside.
- Prepare all ingredients and put them in a large bowl or basin.
- Mix them all until well-blended.
- Some gets a portion of the mixture and fry it to know if they still need to adjust the taste before wrapping. In my case, I just bring the mixture very close to my nose and smell it. If it smells good, it’s good to go. Weird eh? Do you have your own way to try your mixture? Share it with us.
- To start wrapping, lay a piece of spring roll wrapper and scoop a tablespoon of the mixture, spread it horizontally about an inch above the bottom of the wrapper.
- Get the bottom of the wrapper and flip it over the mixture.
- Fold both sides toward the center, then roll it up.
- To seal the wrapper, you can either brush it with beaten egg, cornstarch mixture or even just plain water.
- Repeat the procedure until you finish all the mixture.
That’s it! Deep-fry it and serve right away. You can also store it in plastic containers and put them in your freezer for future consumption. This can be stored for a week.
It is one of the best make-ahead dishes for your family or even as “baon” of your kids at school. It’s best served with sweet and sour sauce or sweet and chili sauce… or just with plain ketchup! 🙂
Do you have any other variations of this recipe? Let us know and comment below.